Swiss Cheese Potato Pancakes Recipe

Swiss Cheese Potato Pancakes Recipe
Swiss Cheese Potato Pancakes Recipe photo by Taste of Home
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Swiss Cheese Potato Pancakes Recipe

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Years ago, when I was searching for just the right thing to perk up a meal, my neighbor suggested these pancakes. They did the trick! Golden brown, crisp and cheesy, they make a deliciously different dish anytime of day.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 4 cups shredded peeled potatoes (about 1 pound)
  • 1/4 cup shredded Swiss cheese
  • 2 tablespoons grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 3 tablespoons butter
  • 3 tablespoons canola oil, divided

Directions

In a large bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper.
Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 16 pancakes.
Originally published as Swiss Cheese Potato Pancakes in Country Woman March/April 2001, p33

Nutritional Facts

2 each: 219 calories, 15g fat (7g saturated fat), 79mg cholesterol, 178mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 4 cups shredded peeled potatoes (about 1 pound)
  • 1/4 cup shredded Swiss cheese
  • 2 tablespoons grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne pepper
  • 3 tablespoons butter
  • 3 tablespoons canola oil, divided
  1. In a large bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper.
  2. Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Yield: 16 pancakes.
Originally published as Swiss Cheese Potato Pancakes in Country Woman March/April 2001, p33

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